You’re going to learn how to cut cabbage for your next coleslaw or for your next dish. This is the most common way to cut it for stir fry, slaw, and soup.
The main goal when cutting up cabbage is to be safe while using a knife seeing that it is round. We want to make sure that we get the core out of the cabbage so you don’t end up eating this hard stem.
There are so many health benefits from cabbage. There are different benefits of red cabbage and green cabbage. I think the red cabbage brings great color to any dish.
Video – How to cut cabbage
There are so many great ways to use cabbage. You can eat it raw, you can saute it in a pan and it is really popular to ferment. You can also freeze cabbage for long storage.
- 1 Cabbage
- Cutting Board
- Chef Knife
- Salad Spinner
5 Steps for cutting cabbage
Let’s go over the simple steps for cutting cabbage. You can also watch the video to see this in action or you can follow the steps with images below.
Remove outer layer
You want to remove the outer layers off of the cabbage. Typically the outer layer has damage or is not of the best quality.
This outer layer can also be very tough. Think of it as the last protecting layer of your cabbage hiding all the goodness inside.
Cut the cabbage into halves
You want to get a good grip on the cabbage and cut it in half the long way so that you cut through the stem. Cutting it this way will leave both sides intact.
If the stem is square you can rest it on that end and cut it straight down. The stem will hopefully give it some stability from rolling around so you do not cut yourself.
I can not stress this enough that you could get hurt during this step. Make sure your knife is sharp, the cabbage is stable and take your time.
Cut the halves into quarters
Now that you have two pieces I like to cut them again so that you have 4 wedges.
You can rest the cabbage on one side and cut at an angle. Putting it on the flat side will give you a lot of stability and make it safer.
Remove the cores of the cabbage
As you can see you have the tough part that is the stem. It is known as the core. Now that we have 4 pieces it should be relatively small.
Rest the piece on its side and cut it off. You should end up with a wedge piece of the core that you can discard.
If you are going to boil then these should be a perfect size. You could cut them in half if needed. The more you cut them the more they will also fall apart.
Take one of the quarters and put it on its side. Get a firm grip and start to slice through against the grain of the vegetable. I like to slice it as thin as possible for slaw or for a salad.
This should give you pretty consistent shreds of cabbage.
Now that it is all shredded, you can add it to a big bowl of water and wash it. If you have a salad spinner that will also work really well.
Rinse and repeat until the water is clear and the cabbage is washed.
Types of Cabbage
Here are the most common cabbages that you will see at your local grocery store or farmer’s market. They are the most readily available and the most common for cooking and for salads.
Green cabbage by far is the most popular for cooking. If you are cooking a boiled dinner or if you are adding it to a stir-fry it is a great addition to a dish.
This is the star of the show for the cabbage family when you want a pop of color It is not really red but more of a purple color. The most popular way to prepare the red cabbage is by braising it. It is also a great way to add some color to your coleslaw and salads.
This Chinese cabbage is a little sweeter than the other cabbages. It is a great choice for salads, in slaws, and if you want a milder flavor for stir fry.